More than 10 years after the publication of the standard for food safety management systems ISO 22000: 2005, the revision of the international standard for the food industry was published in June 2018. The revision adapts the standard to a changed world and creates a solid basis for modern food businesses.
With ever-increasing requirements for food safety, companies with the new ISO 22000 can implement their food safety management system much more easily and efficiently.
The most important changes of ISO 22000: 2018 compared to ISO 22000: 2005 at a glance:
High Level Structure (HLS): As with other ISO revisions, this standard will also follow the High Level Structure (HLS). Compatibility with other management systems (such as ISO 9001 or ISO 14001) is thus simplified.
Simpler and more concise formulations: the applicability for SMEs is made easier.
Operational processes: Key concepts, such as critical control points, operational programs, risk management, product withdrawals and recalls, and external control measures are clarified by the revision of the standard.
Risk-based approach: The new ISO 22000 – as well as ISO 9001: 2015 and ISO 14001: 2015 – is risk-based. A distinction is made on the operative (HACCP concept) and management level.
PDCA Cycle: Two separate-at organizational and operational levels-improvement cycles lead to a holistic food safety management approach.
ISO 22000: 2018 was published on 18 June. The transitional arrangement provides for a transitional period of three years from the date of publication for the conversion of the certificates, as was the case with the revision of other standards.